Ramen with Chashu Pork
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One of the most iconic toppings is Chashu Pork, which adds a savory, melt-in-your-mouth element to the dish. Chashu is slow-braised pork belly, seasoned with
Ingredients
Instructions
Sear the Pork: Heat 1 tablespoon of sesame oil in a large pot over medium-high heat. Sear the pork belly on all sides until golden brown (about 5 minutes). Remove the pork from the pot and set it aside.
Make the Braising Liquid: In the same pot, add the soy sauce, mirin, sake, sugar, garlic, and ginger. Stir to combine and bring to a simmer.
Braise the Pork: Return the seared pork belly to the pot and add enough water to cover the pork. Bring to a simmer, then cover and cook for 2-3 hours over low heat. Occasionally turn the pork to ensure even braising.
Cool and Slice: After braising, remove the pork belly from the pot and let it cool. Once cooled, slice the pork into thin rounds.
Heat the Broth: In a large pot, combine the chicken broth and pork broth. Bring to a simmer over medium heat.
Add the Seasonings: Stir in the soy sauce, mirin, miso paste, sesame oil, garlic, ginger, sake, and sugar. Let the broth simmer for 10-15 minutes to develop the flavors. Taste and adjust the seasoning as needed (add more soy sauce or miso for depth).
Boil the Noodles: Bring a large pot of water to a boil. Add the ramen noodles and cook according to the package instructions (usually about 3-4 minutes). Drain and rinse the noodles under cold water to stop the cooking process.
Warm the Noodles: Before serving, briefly reheat the noodles in hot water to warm them through.
Place the Noodles: Divide the cooked ramen noodles among four bowls.
Pour the Broth: Ladle the prepared ramen broth over the noodles, covering them completely.
Add the Toppings: Place slices of Chashu pork, soft-boiled eggs, green onions, nori, and any additional toppings (bamboo shoots, bean sprouts) on top of the ramen.
Garnish: Add a drizzle of chili oil if desired for a spicy kick.
